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DAN <> IMO, the Katsushige Anryu<--link is classic yet refined, hefty yet nimble, gorgeous yet unpretentious; it is one of my favorite lines on the site. This knife is a middle-weight that has some heft of which in concert with an impeccable grind intensifies its cutting power allowing it to fall through food effortlessly. It is a fun knife to use. Along with that benefit, it [weight] can cause fatigue if you're machine gunning it for extended periods of time; in a residential environment this trait might be moot. When you have this knife in hand, it feels like you have A KNIFE in hand.

The Kanehiro AS <-- link is nearly identical in weight although it can vary, sometimes wildly, but the Kanehiro just feels lighter... it is the more nimble of the two. Additionally, its AS core is consistently the sharpest or next to sharpest knife in my kit exhibiting wonderful edge retention to boot. I'm not discounting the Anryu B#2, but the Kanehiro edges it out in this regard & might be a consideration outside of Anryu-san.

I have the 210 & 240, and this is of the former. It will give you better views than the site pics.

I haven't used the Mizu or W#2 Anryu, but from studying them, I can't imagine either are as exceptional as his tsuchime... it is magnificent.. at least the one I used was.

_________________Embracing the silence amid a life and land full of static...

The grind on that Anryu Hammered gives me a woody every time I see it.

_________________If God wanted me to be a vegetarian he wouldn't have made animals taste so good.

delmar

Post subject: Re: Katsushige Anryu

Posted: Tue May 06, 2014 9:06 am

Joined: Mon Apr 21, 2014 3:56 pmPosts: 501Location: San Diego

I have a Anryu white, Anryu blue hammered, and mizu blue. Anryu also makes Kumo (VG10 damascus), but I don't have one of those - http://www.masakageknives.com/knives_kumo.html. OOTB, all three were nice and sharp, and F&F was among the best I've seen for all three. Pretty darn thin behind the edge, no complaints about the grinds. What I say below is bit of splitting hairs, trying to differentiate very slight differences.

The mizu has a resin ferrule and it is visually a bit odd, but the cherry wood handle takes on a nice color through use. The KU finish is my favorite out of any I have seen - very well done, blue hue to it. I like the lacquer (others don't). F&F gets a very slight nod above the others (only complaint I had was step down from wood to ferrule on handle, but I don't care so much about handles, so it never really bothered me).

The suminagashi with KU is a beaut of a knife - very appealing aesthetically. F&F is a SMALL step down from the Mizu - eased/round choil and spine isn't quite as even as Mizu, but probably splitting hairs here a bit.

The hammered is truly unique. I whole-heartedly agree with Melampus above and couldn't have said it better myself. If I put all my knives out on the counter, this is the one that people would pick up and inspect first. It is a bit lighter than the mizu and suminagashi comparing gyuto weights. It is my favorite performer of these three.

If you have enough knives in blue, the suminagashi would be a good fit. If there is no steel preference, I'd grab another hammered. Nothing against the Mizu mind you - just that the hammered is a great performer with awesome looks.

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